Eggplant and Tomato Spread

This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.

Serves: 6 to 8

1 tablespoon extra-virgin olive oil

1 medium-large onion, chopped

3 to 4 cloves garlic, minced

1 smallish eggplant, about 8 ounces

1 pound ripe tomatoes, chopped

3 tablespoons tahini (sesame paste)

Juice of 1 lemon, or more, to taste

1/2 teaspoon ground cumin

Pinch of dried hot red pepper flakes

Salt and freshly ground pepper to taste

Chopped fresh basil or parsley for garnish

Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden brown.

Add the eggplant and 1/4 cup or so water. Cover and cook until the eggplant is nearly tender, stirring occasionally. Add a bit more water if the mixture gets dry.

Stir in the tomatoes and continue to cook for 2 minutes longer, just until they soften a bit.

Transfer the mixture from the skillet to a food processor along with the lemon juice and cumin. Process until the mixture is a slightly chunky puree.

Transfer to a serving container. Season with red pepper flakes, salt and pepper. Garnish with basil or parsley and serve at room temperature and serve as suggested in the headnote.